Roasted Brussels Sprouts with Mustard and Maple Glaze is the perfect vegetarian side dish to serve during the Holidays!

Did you know that an 80g serving of sprouts contains four times more vitamin C than an orange?

This recipe is proof that eating healthy doesn’t have to be a bore! Oh, and did I mention this recipe is vegetarian and gluten free? At the moment, I’m ALL ABOUT this seasonal side! Brussels sprouts are in season here in California and I like to buy them still attached to the stalk, while I can.

These mini cabbages are on my radar because they are so freakin’ versatile!  This recipe features roasted brussels sprouts but they are excellent raw in salads, sautéed, grilled and steamed.

The freshest sprouts are green with a white base. If they are slightly yellow or brown it means they’re past their prime.

This dish is single-handedly responsible for my fiancé falling in love with brussels sprouts! They were never his thang and he clearly didn’t light up when they rolled out on his dinner plate. I was SO OVER the usual brussels sprout and pancetta sauté I had gotten a little too used to making. There had to be a better way!

Fresh brussels sprouts from Santa Cruz California. There’s nothing like cutting them fresh from the stalk!

So there I was trying to brainstorm while staring into my fridge in a trancelike state. Then BRAAAAP! It hit me like a ton of delicious food angel bricks! To combine my favorite condiment of all time; spicy Dijon mustard and a sweet Canadian staple; maple syrup. I am oh-so-happy to say it was a success and this meatless side is completely addicting!

This recipe is both vegetarian and gluten free but it’s important to remember not all Dijon mustards and maple syrup brands are gluten free. Annie’s & Organicville are two brands of Dijon mustard that are easily accessible and gluten free. When choosing maple syrup you want to make sure you’re always buying the purest kind. The maple syrup in my kitchen has one ingredient; maple syrup!

Sprinkle roasted brussels sprouts with a small handful of toasted pistachios or hazelnuts before serving. Garnish with a sprig of rosemary.

This is a great option to have on your dinner table during the Holidays for a variety of reasons. It’s simple to prepare, has few ingredients and lends new flavors to the traditional thanksgiving dishes.

Roasted Brussels Sprouts with Mustard and Maple Glaze are a welcomed lighter option in contrast to stuffings, creamy mashed potatoes and gravy (all of which I live for) but I’m trying to find a healthier balance this year. I’m loading up on healthy vegetable sides and just a couple of my favorite indulgences.

I hope you love this recipe as much as we do in my house! xo

Disclaimer: I have no affiliation with Annie’s Organics and Organicsville. This is not a sponsored post. I just simply like their products!

Roasted Brussels Sprouts with Mustard and Maple Glaze

 

Print

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: Peony

Recipe type: Side Dish

Serves: 4-6

Ingredients

• 1 lb brussels sprouts, halved
• 2 tbsp olive oil
• salt + pepper
• 2 tbsp dijon mustard
• 1 tbsp red wine vinegar
• 1 tbsp pure maple syrup
• ¼ cup toasted pistachios or hazelnuts
• sprig of rosemary for garnish (optional)

Instructions

1. Preheat oven to 400F and line a baking sheet with tin foil.
2. Wash, trim and halve sprouts. Make sure loose leaves set aside as they will burn quickly in the oven.
3. Drizzle sprouts with olive oil and sprinkle with salt and pepper, toss to coat
4. Bake for 35-40 minutes, tossing sprouts half-way through the cooking process. You want sprouts to be crispy on the outside and tender on the inside.
5. While sprouts are roasting, lets make the mustard and maple glaze. Combine Dijon mustard + maple syrup + red wine vinegar and mix together using a whisk.
6. Remove roasted sprouts from the oven and sprinkle with kosher salt. Toss with mustard and maple glaze then pour into a serving dish.
7. Sprinkle toasted pistachios or hazelnuts overtop of the roasted sprouts and garnish with a sprig of fresh rosemary.

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Olive Tapenade with Rosemary & Basil. A simply addicting appetizer!

YUM! This olive tapenade makes me want to dance. It’s so freaking good! I just can’t deal. This is DELISH served on Baked Parmesan Crisps, alongside a cheese platter, slathered on crusty bread or on slices of cucumber for a healthier approach. I made this the other night to have with a cheese platter and it was just as good as I remembered.

It’s important to use mostly black pitted olives and only a small amount of kalamatas, because kalamata olives are high in sodium. Also, the regular black olives tend to be less expensive, so thats always a bonus!

The hot mustard and garlic give this tapenade a nice little kick, but the anchovy paste is truly my secret weapon. When used properly, anchovy paste really adds something extra special to a dish. It’s often that one ingredient you just can’t put your finger on. The biggest mistake people make, is of course using too much of it. This stuff is POTENT, so use a little bit at a time when cooking. It’s possible to cook with anchovy paste and not have fishy tasting food; just chill on the tube dude.

THIS SAVORY TAPENADE WILL BE A FAVORITE AT YOUR NEXT GIRLS NIGHT!

This is a great make ahead option for a party or appetizer and it is super easy to make. There is actually no real cooking involved in making this tapenade. All you have to do is add the ingredients together in a food processor and voila!

Hope you like it! xx

Olive Tapenade with Rosemary & Basil

 

Print

Prep time

10 mins

Total time

10 mins

 

Author: Peony

Recipe type: Appetizer

Cuisine: Mediterranean

Serves: 1 cup

Ingredients

• 1 small can black olives, drained
• ½ cup kalamata olives
• ¼ cup extra virgin olive oil
• 2 cloves garlic
• 2 tbsp dry roasted pine nuts
• 2 tsp hot mustard, such as dijon
• ½ tsp anchovy paste
• 1 tsp rosemary, minced
• 2 tbsp basil, loosely chopped

Instructions

1. Pulse garlic, pine nuts and 1 tbsp olive oil for 30 seconds
2. Add black olives, ½ of the kalamatas, hot mustard, anchovy paste, rosemary & basil and pulse until smooth, adding EVOO slowly.
3. Add remaining half of kalamatas and quickly pulse
4. Serve with crackers or bread

Notes

Make sure you mince the rosemary before adding it to the food processor

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